keto easter

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Lemon Chiffon Mousse & Berry Cups

This light and cheery dish is the perfect make-ahead spring treat.

Prep Time30

Chill Time1

Total Time1 30

Course: Desserts

Keyword: Chef Taffiny Elrod, lemon meringue keto chow

Keto Chow Flavor: Lemon Meringue

Recipe Creator: Chef Taffiny Elrod

Servings: 1/2 cup servings

Calories: 266.3kcal

Author: Taffiny Elrod

Ingredients

2 egg whites
2 Tbsp. powdered erythritol, divided
1 cup heavy cream
1 serving Lemon Meringue Keto Chow
1/2 cup unsweetened macadamia milk or almond milk
zest and juice of 1 lemon or 1/2 tsp. lemon extract
1 cup mixed berries, washed and dried, plus extra for garnish
fresh mint leaves for garnish

Instructions

Beat egg whites with one Tbsp. erythritol with an electric mixer until stiff peaks form.
In a separate mixing bowl, beat the heavy cream with remaining Tbsp. erythritol until soft peaks form. Set aside 4 Tbsp. of this whipped cream to decorate the finished mousse cups.
In another large mixing bowl, mix the Keto Chow into the milk, then mix in the lemon zest and lemon juice.
Fold 1/3 of the remaining whipped cream into the Keto Chow mixture to lighten it. Then fold in the rest of the whipped cream.
Fold in the egg whites in two parts. The mousse should be light and fluffy. It’s okay if you still see white streaks.
Place a quarter of the berries into each serving dish and add the lemon mousse. Top each one with the reserved whipped cream.
Garnish with berries and mint leaves if desired.
Cover loosely, and chill at least one hour for best flavor and texture.
These will keep tightly covered in the fridge for up to three days but are at their best within 24 hours.

Nutrition Facts

Lemon Chiffon Mousse & Berry Cups

Serving Size

1 serving

Amount per Serving

Calories

266.3

% Daily Value*

Fat

22.1

Saturated Fat

13.8

Trans Fat

0.7

Polyunsaturated Fat

1.09

Monounsaturated Fat

5.61

Cholesterol

70.2

Sodium

278.7

Potassium

551.95

Carbohydrates

16.4

Fiber

3.3

Sugar

4.8

Sugar Alcohol

7.54

Net Carbs

5.58

Protein

10.6

Vitamin A

1154.3

Vitamin C

47.32

Calcium

290.81

Iron

0.91

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-06-23T14:19:09-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto easter, berry cups, keto dessert, lemon meringue keto chow, Chef Taffy Elrod|0 Comments

Herbed Lamb Roast
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Herbed Lamb Roast

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Herbed Lamb Roast

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Herbed Lamb Roast

This spring classic marinated in aromatic fresh herbs and garlic is easy to work with and ideal for smaller Easter gatherings.

Cook Time1 30

Marinating Time1

Total Time1 1 30

Course: Main Dish

Keyword: Beef Soup Base, Chef Taffiny Elrod

Keto Chow Flavor: Beef Soup Base

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 442.4kcal

Author: Taffiny Elrod

Ingredients

Lamb

4 cloves of garlic
2 Tbsp. extra virgin olive oil
1 tsp. salt
2 Tbsp. minced, fresh mint leaves (keep the stems)
zest of 1 lemon
1 tsp. dried oregano
1/2 tsp. ground black pepper
1/2 tsp. paprika
2-3 lb. boneless leg of lamb roast, rolled and tied*
sprigs fresh rosemary
sprigs fresh thyme

Roast

1 Tbsp. olive oil
1 large stalk celery, chopped into large pieces
1 medium parsnip, peeled and chopped into large pieces
1 medium leek, cut in half lengthwised and cut into large pieces
1 cup beef or chicken stock
1 serving Beef Soup Base Keto Chow
1-2 tsp. red wine vinegar
salt and pepper to taste

Instructions

To make the marinade, crush one clove of garlic and mix it with the olive oil, fresh mint leaves, lemon zest, oregano, salt, black pepper, and paprika in a small bowl.
Place the leg of lamb in a dish or container and rub the marinade all over, into the flesh as much as possible.
Cut the remaining three garlic cloves in half lengthwise.
Using a small paring knife make four to six holes in the roast, twisting the blade if necessary to make a hole large enough.
Place a piece of garlic, a sprig of thyme, a sprig of rosemary, and the stems from the mint leaves into the holes.
Cover the roast loosely and refrigerate 24-48 hours.
When you are ready to cook the roast preheat the oven to 425℉ and allow the roast to come to room temperature for approximately 20 minutes.
Oil the bottom of a roasting pan or large skillet with the olive oil and spread the celery, parsnips, and leek to catch the juices of the roasting lamb.
Place the lamb on a rack over the vegetables, or place it directly on the vegetables so that it isn’t touching the pan.
Place the roast in the oven and lower the temperature to 350℉. Cook for 80-90 minutes, or until the lamb reaches 130℉.
When it is cooked, place on a carving board, covered loosely with foil to rest for ten minutes.
While the lamb rests, make the sauce. Heat the skillet with the vegetables still in it over medium heat and add the stock, using a wooden spoon to scrape up flavor from the bottom of the pan. Press the vegetables to get any juices out of them as you stir.
Mix the Keto Chow into the sauce and allow it to thicken. Taste the sauce and add vinegar, salt, and pepper as needed.
Strain through a sieve into a gravy boat. Discard the solids.
Cut the string from the lamb roast. Remove any herb stems still in the roast, but leave the garlic. Slice the roast into portions and serve with warm gravy.

Notes

*If your lamb isn’t already rolled and tied, you can ask your butcher to do it for you. Or spread the marinade on the inside of the leg of lamb before you roll it and tie it with butcher’s twine yourself.

Nutrition Facts

Herbed Lamb Roast

Serving Size

1 g

Amount per Serving

Calories

442.4

% Daily Value*

Fat

Saturated Fat

8.2

Trans Fat

0.9

Polyunsaturated Fat

2.05

Monounsaturated Fat

13.75

Cholesterol

133.2

Sodium

1340.7

Potassium

818.2

Carbohydrates

2.8

Fiber

1.4

Sugar

0.2

Sugar Alcohol

0.07

Net Carbs

1.37

Protein

Vitamin A

306.46

Vitamin C

3.95

Calcium

112.41

Iron

3.88

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-19T14:14:28-06:00March 18th, 2021|Categories: Keto Chow Recipes, Recipes|Tags: beef soup, Chef Taffy Elrod, keto easter, easter, lamb roast|0 Comments

Delicious Dinner Rolls
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Delicious Dinner Rolls

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Delicious Dinner Rolls

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Delicious Dinner Rolls

Slather these soft, warm rolls with butter or use them to sop up sauce, and they’ll make any meal extra special.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: rolls

Calories: 117.7kcal

Author: Taffiny Elrod

Ingredients

1/3 cup psyllium husk powder (1.75 oz.)
1/3 cup coconut flour (1.25 oz.)
1 serving Savory Chicken Soup Keto Chow
1 tsp. baking soda
1 tsp. baking powder
2 large egg whites
1 Tbsp. avocado oil
1 tsp. apple cider vinegar
1 cup boiled water
1 egg yolk
1 Tbsp. sesame seeds or poppy seeds

Instructions

Preheat oven to 350℉ and line a baking sheet with parchment paper.
Using an electric mixer, combine psyllium powder, coconut flour, Keto Chow, baking soda, and baking powder.
Add the egg whites, oil, and vinegar and mix on low speed until combined.
Carefully pour in the hot water with the mixer off, then mix again on low speed.
When the water has been incorporated, mix on medium speed until a soft dough forms.
Divide dough into six pieces and shape into balls.
Mix the egg yolk with a teaspoon of water and brush the egg wash over each roll.
Place on the baking sheet, pat down lightly, and sprinkle with sesame or poppy seeds.
Bake in the preheated oven 30-40 minutes, or until they are brown, puffed, and round. They should sound slightly hollow when tapped on the bottom, and should hold their shape when gently touched.
Cool for ten minutes, then transfer to a basket lined with a clean cloth or napkin to keep warm.
The rolls will keep in an airtight container in the refrigerator for up to a week or in the freezer for up to three months.

Nutrition Facts

Delicious Dinner Rolls

Serving Size

1 g

Amount per Serving

Calories

117.7

% Daily Value*

Fat

4.8

Saturated Fat

1.5

Polyunsaturated Fat

0.81

Monounsaturated Fat

2.26

Cholesterol

28.4

Sodium

502.7

Potassium

314.56

Carbohydrates

12.4

Fiber

9.7

Sugar

0.7

Sugar Alcohol

0.01

Net Carbs

2.71

Protein

7.2

Vitamin A

69.62

Vitamin C

Calcium

173.37

Iron

0.71

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-19T14:13:40-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Savory Chicken Soup, keto recipe, Chef Taffy Elrod, keto easter, easter, easter recipe, keto rolls|0 Comments

Snow Peas with Green Onion and Mint
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Snow Peas with Green Onion and Mint

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Snow Peas with Green Onion and Mint

Snow Peas With Mint And Green Onion White 4

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Snow Peas with Green Onion and Mint

These beautifully bright flavors and textures are inspired by the traditional dish of sweet peas and pearl onions.

Prep Time10

Cook Time2

Total Time12

Course: Appetizer

Keyword: Chef Taffiny Elrod

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 48kcal

Author: Taffiny Elrod

Ingredients

1 lb. snow peas
1 tsp. salt
2 tsp. olive oil or avocado oil
1 green onion, thinly sliced
Loose handful fresh mint leaves, minced
zest and juice of one lemon

Instructions

Fill a large pot with two to three inches of water; cover and bring to a boil while you prepare the snow peas.
Snap one end of each pea and pull the string off with the end.
Add the salt to the water and add the snow peas. Return the pot to a boil and cook the peas for one to two minutes–just until they are bright green but still snap when you break one in half. They should be tender-crisp.
Drain the snow peas and transfer them to a large bowl, toss them with the oil, sliced onion, mint, lemon zest and juice.
Serve immediately.*

Notes

*If you’d like to prepare this dish in advance, cool the peas in ice water immediately after blanching them. Toss them with the oil, onion, mint and lemon zest but reserve the lemon juice until just before serving to keep the color bright green. Reheat them or serve cold.

Nutrition Facts

Snow Peas with Green Onion and Mint

Serving Size

1 serving

Amount per Serving

Calories

% Daily Value*

Fat

1.7

Saturated Fat

0.2

Polyunsaturated Fat

0.28

Monounsaturated Fat

1.09

Sodium

3.5

Potassium

164.83

Carbohydrates

6.5

Fiber

104

Sugar

3.3

Sugar Alcohol

0.01

Net Carbs

4.41

Protein

2.2

Vitamin A

903.71

Vitamin C

50.09

Calcium

35.86

Iron

1.62

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

By Taffiny Elrod|2021-03-19T14:13:15-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, Chef Taffy Elrod, keto easter, sweet peas|0 Comments

Spring Salad & Creamy Tomato Basil Dressing
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Spring Salad & Creamy Tomato Basil Dressing

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Spring Salad & Creamy Tomato Basil Dressing

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Spring Salad & Creamy Tomato Basil Dressing

This beautiful, colorful salad is the ultimate representation of spring with its warm days and new beginnings.

Prep Time25

Chill time30

Total Time55

Course: Salad

Keyword: Chef Taffiny Elrod, Creamy Tomato Basil

Keto Chow Flavor: Creamy Tomato Basil

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 297.2kcal

Author: Taffiny Elrod

Ingredients

Dressing

1/2 cup mayonnaise
1/4 cup extra virgin olive oil
1 serving Creamy Tomato Basil Keto Chow
1/3 cup water
1 juice of 1 lemon
1 Tbsp. granulated allulose
1/2 tsp. salt
Loose handful of basil leaves, torn into ribbons

Salad

6 quail eggs*
6 cups spring mix or other fresh lettuce washed and dried
4 radishes, thinly sliced**
2 Persian cucumbers, thinly sliced
1 ripe avocado, sliced
Small bunch fresh chives, minced***
Petals from edible flowers like pansies, or nasturtiums

Instructions

To make the dressing, combine the mayonnaise and olive oil in a large mixing bowl, then add the Keto Chow, water, lemon juice, allulose, and salt. Whisk everything together well, then stir in the basil leaves.
Cover and chill for at least 30 minutes for best flavor. Stir again before serving.
To make the salad, prepare a bowl of ice water. Then, bring a small pot of water to a boil and carefully add the quail eggs. Cover and boil for three minutes.
Drain and place the eggs directly into the ice water. Let them chill for three to five minutes.
Peel the eggs by pinching at the large end to get started easily; there should be an air gap there. One peeled, rinse to remove any remaining shell.
Arrange the lettuce, radishes, cucumbers, and avocado in a large salad bowl or platter.
Garnish with minced scallions and flower petals. Cut the eggs in half lengthwise and gently place them around the salad. Serve with the dressing.
The salad will keep without salad dressing in an airtight container in the refrigerator for up to three days.

Notes

*If you can’t or prefer not to quail eggs, use two hen’s eggs, hard boiled and sliced into circles.

**Heirloom radishes like watermelon radishes or French butter radishes will make the colors extra bright and fun.

***Add any other herbs you enjoy. Chervil, basil, parsley, and dill are all great options.

Nutrition Facts

Spring Salad & Creamy Tomato Basil Dressing

Serving Size

1 serving

Amount per Serving

Calories

297.2

% Daily Value*

Fat

28.2

Saturated Fat

4.4

Trans Fat

0.1

Polyunsaturated Fat

9.98

Monounsaturated Fat

12.69

Cholesterol

84.1

Sodium

551.3

Potassium

568.66

Carbohydrates

8.8

Fiber

3.9

Sugar

Sugar Alcohol

2.01

Net Carbs

2.89

Protein

6.6

Vitamin A

435.69

Vitamin C

28.14

Calcium

84.05

Iron

1.25

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-04-06T15:10:50-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, creamy tomato basil keto chow, Chef Taffy Elrod, keto salad, keto easter|0 Comments

Salted Caramel Chocolate Turtles
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Salted Caramel Chocolate Turtles

Recipes, Keto Chow Recipes

Salted Caramel Chocolate Turtles

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5 from 1 vote

Salted Caramel Chocolate Turtles

An adorable treat that also manages to be utterly deluxe, complete with a rich filling covered in a thick coat of chocolate.

Prep Time40

Chill Time20

Total Time1

Course: Desserts

Keyword: Chef Taffiny Elrod, Salted Caramel

Keto Chow Flavor: Salted Caramel

Recipe Creator: Chef Taffiny Elrod

Servings: turtles

Calories: 158.5kcal

Author: Taffiny Elrod

Ingredients

48 pecan halves (about 4 oz medium pecan halves)
4 Tbsp. unsalted butter
2 Tbsp. brown, granulated erythritol blend
1/4 cup heavy cream
1/2 tsp. pure vanilla extract
1 serving Salted Caramel Keto Chow
1 cup sugar-free bittersweet chocolate chips
1 tsp. refined coconut oil
Flaky sea salt for decorating optional

Instructions

Line a large baking sheet with parchment paper.
Arrange the pecans into twelve groups on the baking sheet by placing four together, touching in the center, like the feet of a turtle.
Melt and cook the butter in a small saucepan over low heat until it begins to turn golden and smell nutty. Stir in the erythritol carefully, as the butter will be very hot.
Carefully stir in the heavy cream and vanilla extract. Heat through, stirring to make sure nothing is stuck to the bottom of the pan.
Remove from the heat. Let cool about five minutes until it’s warm but not steaming hot.
Whisk in the Keto Chow until it has absorbed all the liquid and looks like a cooked roux. If the butter starts to melt out of the mixture just stir it again. It may look slightly broken.
Place about a Tbsp. of the caramel mixture on the center of each group of pecans.
Place the tray in the freezer to set for about ten minutes or until the caramel filling is firm to the touch.
Meanwhile, melt the chocolate by microwaving it with the coconut oil in 30-second bursts, stirring after each time, until it is completely melted and smooth. Be careful not to overheat or it will scorch and seize. The coconut oil helps keep the chocolate smooth while melting.
Spoon chocolate over the center of each mound, making sure to cover the sides and part of each pecan with the chocolate. This will ensure they hold together when the chocolate sets.
If desired, sprinkle with a tiny bit of flaky sea salt to decorate.
Return the tray to the freezer and chill for ten more minutes until the chocolate is set.
Store the turtles in an airtight container in the refrigerator for up to a week or in the freezer for up to three months. Keep refrigerated until serving for best results.

Nutrition Facts

Salted Caramel Chocolate Turtles

Serving Size

1 turtle

Amount per Serving

Calories

158.5

% Daily Value*

Fat

14.1

Saturated Fat

6.2

Trans Fat

0.2

Polyunsaturated Fat

1.51

Monounsaturated Fat

3.99

Cholesterol

16.8

Sodium

112.3

Potassium

158.75

Carbohydrates

11.3

Fiber

4.8

Sugar

0.9

Sugar Alcohol

5.15

Net Carbs

1.41

Protein

3.8

Vitamin A

277.83

Vitamin C

10.1

Calcium

74.44

Iron

1.35

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-19T14:11:48-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: keto chow recipe, keto treats, Chef Taffy, keto easter|1 Comment

No-Bake Protein Pops
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No-Bake Protein Pops

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No-Bake Protein Pops

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No-Bake Protein Pops

This treat is packed with protein, and is sure to make you smile!

Prep Time30

Chill Time20

Course: Desserts

Keyword: Chef Taffiny Elrod, Strawberry

Keto Chow Flavor: Any sweet Keto Chow flavor, Apple Pie, Banana, Caramel Macchiato, Chocolate, Chocolate Mint, Chocolate Peanut Butter, Chocolate Toffee, Cookies and Cream, Eggnog, Key Lime, Lemon Meringue, Mocha, Orange Cream, Peaches & Cream, Pina Colada, Pistachio, Pumpkin Spice Caramel, Raspberry Cheesecake, Root Beer Float, S'mores, Salted Caramel, Snickerdoodle, Strawberry, Vanilla

Recipe Creator: Chef Taffiny Elrod

Servings: pops

Calories: 192.5kcal

Author: Taffiny Elrod

Equipment

Cake pop or Lolli-pop sticks and a piece of Styrofoam or a small box with holes punched in it to hold the sticks upright while the chocolate sets.

Ingredients

1 serving Strawberry Keto Chow or flavor of your choice
1/4 cup fine almond flour (1 ounce)
1 Tbsp. powdered erythritol
4 Tbsp. unsalted butter, cubed
1 Tbsp. heavy cream
1/2 tsp. flavoriting extract of your choice optional
1 cup sugar-free white chocolate chips
1 tsp. refined coconut oil
8 cake pop sticks
Assorted gel or paste food colorings, sugar-free sprinkles, candies, & chopped nuts for decorating

Instructions

Line a baking sheet or tray with parchment paper.
In a medium mixing bowl, stir together the Keto Chow, almond flour, and erythritol. Add the butter, heavy cream, and flavor extract (if using) and knead by hand until it comes together. The dough should feel like soft modeling clay.
Scoop a scant Tbsp. of the dough; roll it into a ball and place on the prepared baking sheet.
Place a stick in the center of each ball no deeper than halfway. Place in the freezer to chill while you melt the white chocolate for coating.
Before you melt the chocolate, set up any decorations you want to use. Use small bowls or cups for mixing different colors into the melted chocolate and small dishes for the sprinkles and any other decorations. You will also want to make sure you have something set up to hold the pops after they have been dipped. A piece of Styrofoam or a shoe box poked with small holes will work for this.
Melt the chocolate by placing it in a microwave safe bowl with the coconut oil and microwaving in 30-seconds bursts, stirring after each time, until the chocolate is completely melted and smooth. Be careful not to overheat or it will scorch and seize. The coconut oil helps keep the chocolate smooth while melting.
If you want to color the chocolate, add a small dab of desired food coloring to the chocolate, stir, and add more as needed to reach desired shade.
Pull the chilled protein balls from the freezer and dip them one at a time into the chocolate, letting the excess run back into the bowl. The stick will be loose; pull it out of the pop, coat the end in chocolate and place it back in the pop. This will help the stick stay in place once set. Use a small spatula to neaten the look if desired.
Add sprinkles, chopped nuts, or decorations while the chocolate is still soft. Then place the pop in the prepared Styrofoam or box until set.
Continue until all the pops are coated. When the chocolate is set, you can decorate them with different colored chocolate with a small piping bag, or a small plastic bag with the corner cut.
Chill until completely set. Then place each pop individually in plastic wrap or decorative bags, or store them in an airtight container. They will last in the refrigerator for up to a week or in the freezer for up to three months. Keep refrigerated until serving for best results.

Nutrition Facts

No-Bake Protein Pops

Serving Size

1 pop

Amount per Serving

Calories

192.5

% Daily Value*

Fat

17.3

Saturated Fat

9.4

Trans Fat

0.3

Polyunsaturated Fat

0.68

Monounsaturated Fat

Cholesterol

18.9

Sodium

106.8

Potassium

240.45

Carbohydrates

22.3

Fiber

6.8

Sugar

0.3

Sugar Alcohol

15.11

Net Carbs

0.45

Protein

4.1

Vitamin A

205

Vitamin C

15.01

Calcium

121.8

Iron

0.4

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-31T12:39:27-06:00March 18th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Chef Taffy Elrod, keto easter, easter, keto recipes, strawberry, keto treats|0 Comments

Hot Cross Buns
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Hot Cross Buns

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Hot Cross Buns

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Hot Cross Buns

Soft, sweet, and rich, these buns will be the star of any brunch table.

Prep Time20

Cook Time30

Total Time50

Course: Side Dish

Keyword: Chef Taffiny Elrod, Orange Cream

Keto Chow Flavor: Orange Cream

Recipe Creator: Chef Taffiny Elrod

Servings: buns

Calories: 87.3kcal

Author: Taffiny Elrod

Ingredients

BUNS

1 serving Orange Cream Keto Chow
1/3 cup psyllium husk powder (1.75 oz.)
1/3 cup coconut flour (1.25 oz.)
1/4 cup granulated erythritol
2 tsp. baking powder
1/4 tsp. orange extract or zest of 1 orange
1/4 tsp. lemon extract or zest of 1 lemon
1/2 tsp. ground cinnamon
1/2 tsp. ground allspice
1/2 tsp. ground nutmeg
2 Tbsp. butter, melted
1 cup boiling water
2 Tbsp. freeze dried blueberries (optional)

ICING

2 Tbsp. powdered erythritol
2 tsp. heavy cream, plus more as needed
1 tsp. lemon juice

Instructions

Preheat the oven to 375℉ and line a large baking sheet with parchment paper.
Using an electric mixer with a paddle attachment, combine Keto Chow, psyllium husk powder, coconut flour, erythritol, baking powder, orange and lemon zest, cinnamon, allspice, and nutmeg. Mix on low to combine.
Add the melted butter and boiling hot water. Carefully mix on the lowest setting until the water is absorbed, then turn the speed up to medium and mix until a soft dough forms.
Add the dried blueberries, if using, and mix briefly to incorporate them into the dough.
Divide the dough into eight equal pieces and roll them into balls. Wet your hands lightly with cool water if they are too sticky to roll. Space them evenly on the prepared baking sheet.
Bake for 30-40 minutes, or until golden brown, round, and puffed. They should sound slightly hollow when tapped on the bottom.
Serve warm with plenty of butter or allow them to cool completely and decorate with royal icing.
To make the icing, stir heavy cream and lemon juice into the powdered erythritol. If it is too thick, add more heavy cream or water a tsp. at a time until thin enough to pipe but still thick enough to hold together in a string when piped.
Pipe a cross or other decorative shapes on the cooled buns and allow the icing to set for at least half an hour before serving.

Nutrition Facts

Hot Cross Buns

Serving Size

1 bun

Amount per Serving

Calories

87.3

% Daily Value*

Fat

Saturated Fat

2.7

Trans Fat

0.1

Polyunsaturated Fat

0.13

Monounsaturated Fat

0.95

Cholesterol

11.3

Sodium

241.3

Potassium

225.54

Carbohydrates

20.6

Fiber

7.4

Sugar

0.6

Sugar Alcohol

10.84

Net Carbs

2.35

Protein

3.9

Vitamin A

234.58

Vitamin C

17.33

Calcium

160.26

Iron

0.42

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-19T14:09:14-06:00March 17th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: orange cream keto chow, Chef Taffy Elrod, keto bread, keto easter, easter|2 Comments

Leek and Asparagus Quiche
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Leek and Asparagus Quiche

Recipes, Keto Chow Recipes

Leek and Asparagus Quiche

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5 from 1 vote

Leek and Asparagus Quiche

Delicious whether served hot or cold, this luxurious dish is deceptively simple and rich enough to satisfy the heartiest appetite.

Prep Time40

Cook Time40

Chill Time20

Total Time1 40

Course: Main Dish

Keyword: Chef Taffiny Elrod, Savory Chicken Soup

Keto Chow Flavor: Savory Chicken Soup

Recipe Creator: Chef Taffiny Elrod

Servings: servings

Calories: 492.3kcal

Author: Taffiny Elrod

Equipment

9” fluted tart pan with removable bottom

Ingredients

CRUST

2 oz. Savory Chicken Soup Keto Chow plus extra for rolling the dough
2 oz. fine almond flour
2 oz. cold, unsalted butter, cubed
1 oz. gruyere cheese, grated
1 egg white (save the yolk for the quiche)
1-2 Tbsp. ice water

QUICHE

15 spears asparagus enough to yeald 1 cup chopped
1 large leek
1 Tbsp. unsalted butter
4 large eggs (plus the leftover egg yolk from the crust)
1 cup heavy cream
1/2 tsp. salt
1/4 tsp. nutmeg, preferably freshly ground
1/4 tsp. ground white pepper
Small Pinch cayenne pepper
1/2 cup cooked ham, cut into ½ inch cubes optional
1 cup grated gruyere cheese

Instructions

Prepare the vegetables first. Cut the leeks in half lengthwise and trim the fibrous green tops, leaving the white and tender green parts. Wash them carefully to remove any sand between the layers. Cut them into 1/4-inch slices.
Heat a small skillet over medium heat and melt the butter. Add the leeks and cook until they are slightly tender and bright green. Set aside to cool.
Trim any tough ends from the asparagus.
Fill a shallow pot or large skillet with two inches of water. Bring to a boil and add a heaping tsp. of salt.
Place the asparagus in the pot to cook for about two minutes, or until bright green and barely tender. Immediately plunge cooked asparagus into ice water to cool. Drain well and cut into 1/2-inch pieces, reserving some of the tips to decorate the quiche.
To make the crust, mix the Keto Chow and almond flour together in a large bowl.
Cut the butter and cheese into the flour until the mixture resembles coarse sand with a few pebble-sized pieces of butter still visible.
Add the egg white and one Tbsp. of water and mix until the dough starts to come together. When you pinch the dough between your finger and thumb, it should hold together. If it doesn’t, add the second Tbsp. of water and knead together.
Shape the dough into a ball; wrap it in plastic and let it rest for about 5 minutes.
Sprinkle some Keto Chow on the dough and flatten it into a disc.
Place the disc between two pieces of parchment paper and roll the dough out to approximately 10” in diameter to fit into the tart pan. If it starts to stick, sprinkle more Keto Chow as you work.
Remove the top parchment paper and flip the rolled crust over into the tart pan. Remove the other piece of parchment paper and gently press the crust into the pan, making sure it fits into the edges and the flutes, pinching together any tears or weak spots. Use your rolling pin or your hands to remove any excess crust hanging over the edges of the tin.
Place the tin on a baking sheet and prick about four air vents in the crust with a fork. Don’t make too many or the filling will leak.
Preheat the oven to 375℉, set a rack to the bottom third of the oven, and chill the crust for 20 minutes.
Bake the crust for approximately 20 minutes until it starts to look golden. If it puffs up while baking, gently press it back down to release the steam.
Remove it and set aside while you make the filling, but keep it in the pan and on the sheet tray.
Mix the eggs and egg yolk, then beat in the heavy cream, salt, nutmeg, white pepper, and cayenne.
Spread the leeks, asparagus, and ham (if using) over the crust. Spread the cheese evenly over the vegetables, then gently pour the egg mixture over the fillings. Decorate the top with the reserved asparagus tips.
Place the quiche, still on the baking tray, in the oven and bake for about 20 minutes, or until golden brown and puffed in the center.
Once cooked, allow to cool at least 30 minutes before removing the quiche from the tart pan by loosening the edges and popping the bottom out of the pan.
Serve warm or keep tightly wrapped in the refrigerator for up to five days.

Notes

For the crust to work, the ingredients really need to be weighed, but the good news is this quiche is just as delicious baked in a well-buttered, deep dish pie pan or casserole dish. Baking time may increase in a glass pan.

Don’t panic at the number of steps in this recipe! The vegetables can be prepped in advance or you can substitute leftover, cooked vegetables.

Nutrition Facts

Leek and Asparagus Quiche

Serving Size

1 serving

Amount per Serving

Calories

492.3

% Daily Value*

Fat

41.8

Saturated Fat

21.7

136

Trans Fat

1.1

Polyunsaturated Fat

3.33

Monounsaturated Fat

13.94

Cholesterol

256.1

Sodium

809.1

Potassium

615.7

Carbohydrates

7.8

Fiber

3.1

Sugar

3.1

Sugar Alcohol

0.08

Net Carbs

4.61

Protein

Vitamin A

1882.89

Vitamin C

26.28

Calcium

461.51

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

WP Recipe Maker #43229

Photos by Sarah DeYoung

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By Taffiny Elrod|2021-03-22T10:47:59-06:00March 17th, 2021|Categories: Recipes, Keto Chow Recipes|Tags: Savory Chicken Soup, Chef Taffy Elrod, quiche, keto food, keto easter, easter|1 Comment